24 oz. whipped cream cheese
1 cup pesto
1 8.5-oz jar California Sun Dry® Julienne Cut Sun-dried Tomatoes, drained well
1 9-oz jar California Sun Dry® Tomato Spread
½ cup chopped Sunkist® Pistachio Kernels
Assorted crackers

On large sheet of plastic wrap, spread cream cheese into a rectangle about ½” thick.  Cover with plastic, chill for at least 2 hours. 

Cut cream cheese layer in half, and place one half onto serving plate.  Spoon half of tomato spread and pesto evenly on top to the edges.  Place second half of cream cheese on top.  Spoon remaining half of tomato spread and pesto evenly over cheese.  Top with  sun-dried tomatoes and chopped Sunkist Pistachio Kernels.  Loosely press additional pistachios around sides.

Chill and serve with crackers.